Prepare a 9×13 Pyrex dish with a layer of parchment paper. Set aside. Pour assorted nuts and seeds into a large mixing bowl and combine. Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces. Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they’re chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.

Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine. Add the dried cranberries/raisins to the mixture and stir to combine. Add the mini semi-sweet chocolate chips.

In a small saucepan add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon. Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat. Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.

Pour the nuts-and-honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Then double-check, making sure that everything is nicely packed together.

Let the mixture sit on the counter and settle for 2 hours. Cover and put in the freezer for 1 hour, or longer.

Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice (not saw, otherwise they have a tendency to start to flake apart) the bars into whatever size pieces you like. I tried to copy the size of the granola bars my kids were used to taking to school, long and kind of skinny. I always double this recipe and it makes about 50 bars. After I cut them up, I baggie each one and put them all into a gallon Ziploc and store in the freezer. Perfect to grab for the kids’ lunches and for us at home to enjoy. Serious YUM!